Description
There’s something magical about the combination of chocolate and banana. When you add Nutella to the equation, you’ve got a match made in heaven. I’ve been baking these Nutella banana muffins for years, tweaking the recipe until it’s absolutely perfect. Today, I’m sharing not just my go-to recipe, but several variations that I’ve developed over time.
Ingredients
Healthier Nutella Banana Muffin Variation
After making the classic recipe dozens of times, I started experimenting with healthier alternatives. This version reduces the sugar and incorporates whole wheat flour—perfect for breakfast or a less guilty treat.
Ingredients:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1/3 cup homemade chocolate hazelnut spread (recipe below) or Nutella
- 1/4 cup dark chocolate chips (optional)
Homemade Healthier Chocolate Hazelnut Spread:
- 1 cup roasted hazelnuts
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon vanilla extract
- Pinch of salt
Blend all ingredients in a food processor until smooth. This makes about 3/4 cup of spread.
Gluten-Free Nutella Banana Muffins
When my friend was diagnosed with celiac disease, I developed this gluten-free version that’s just as delicious as the original.
Ingredients:
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
- 1/2 teaspoon almond extract (optional, enhances flavor)
- 1/2 cup chocolate chips (ensure they’re gluten-free)
Instructions:
Follow the same method as the classic recipe, being careful to use certified gluten-free ingredients if making for someone with celiac disease.
Vegan Nutella Banana Muffins
My vegan friends were missing out on these delicious muffins, so I created this plant-based version that doesn’t compromise on taste.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup plant-based milk (almond, soy, or oat)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate hazelnut spread (store-bought or homemade)
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Mash the bananas in a bowl until smooth.
- Mix in eggs, sugar, melted butter, and vanilla extract.
- Combine flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill muffin cups halfway with batter, then drop a spoonful of Nutella on top.
- Swirl the Nutella gently using a toothpick or skewer.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Notes
- Use overripe bananas for extra sweetness and moisture.
- Warm Nutella slightly for easier swirling into the batter.
- You can substitute whole wheat flour for a healthier version.
- Add chocolate chips or chopped nuts for extra texture.
- Store muffins in an airtight container for up to 3 days or freeze for longer freshness.